Today I will tell you how to make blackthorn tkemali at home, this sauce can be prepared for the winter. According to the Georgian recipe, such a spicy sauce is made from special plums, which we call cherry plums. You can also make from prunes, but if you want to try something unusual, then garden thorn is suitable for this purpose.

Usually in the middle of autumn you can start picking thorns. It itself has an astringent property, and its tart taste is transferred to the sauce. By adding hot pepper it turns out a hot sauce for meat or fish. The workpiece is also distinguished by a beautiful color, which the mass is obtained after heat treatment.

As for the spices, you should definitely add ground coriander and hops-suneli. Of course, if you wish, you can change the set of these components, but it is because of them that a fragrant and delicious sauce... Small sterilized jars should be prepared for storage.

Ingredients for making thorn tkemali

1. Terne - 700 g.
2. Water - 1 stack.
3. Salt - 0.5 tsp
4. Hops-suneli - 0.25 tsp
5. Ground coriander - 0.25 tsp
6. Ground red pepper - 0.5 tsp
7. Garlic - 2 teeth
8. Parsley - 5 vet.

How to cook thorn tkemali for the winter

Thorns usually bear fruit every year, so harvesting or buying these fruits is no problem. First you need to weigh required amount fruits.

Rinse the thorns well with water using a sieve or colander.


Pour the fruits into a saucepan and pour clean water... Heat on the stove and cook for 15 minutes until tender.


Crush whole fruits with a puree tool. You do not need to take a wooden pusher, it may stain. Then rub the mass through a coarse sieve to remove the seeds. If desired, the seeds can be removed immediately before cooking.


Pour salt, red pepper, coriander and suneli hops into a saucepan with thorns. Add the grated garlic, stir and cook for 10 minutes over low heat.


Rinse the parsley with water and chop finely with a knife.


Pour herbs into the sauce and mix well.


Boil the mixture for 2-3 minutes and extinguish the heat.


Arrange Tkemali in jars. It turns out half a liter of sauce, so for convenience it is better to distribute them in 250 ml containers.


Close the jars with lids and cover with a towel, cool.


Blackthorn tkemali can be stored both in the cellar and in the refrigerator. A spicy sauce with a tart taste goes well with meat dishes. Bon Appetit!

Outwardly, the thorn looks like small plums, but in fact it has nothing to do with them. Plum trees appeared much later than thorns. This plant has powerful medicinal properties... It contains a large number of nutrients and vitamins. This means that it is not for nothing that thorns are widely used in cooking.

Not only compotes and preserves can be made from it, it is prepared from sloe and sauces for fish, meat, pizza, potatoes and other dishes.

This sauce recipe is easy and quick to prepare, which is important for the current pace of life. The sauce turns out to be spicy, spicy and very aromatic. It goes well with meat.

Necessary products:

• Sloe - 1 kg.;
• garlic - 4 cloves;
• sugar - 6 tablespoons;
• salt - 1 tsp;
• vegetable oil - 0.050 l.;
• ground coriander - 1 tsp;
• dry basil - 1 tsp;
• black ground pepper- 0.5 tsp

Preparation:

Rinse the berries, remove seeds and tails. Next, pour the thorns into a saucepan and add a little water. Boil a little so that the berries soften. Then rub them through a large strainer. Thus, it will turn out to get rid of the skin of the thorn and get a thick puree.

Remove the husk from the garlic and crush it in a mortar. Send it, sugar and all the spices to the blackthorn puree, which should be transferred to a heavy-bottomed saucepan. You should also pour in vegetable oil.

Important! Vegetable oil it is important to choose only refined, otherwise the smell of oil can ruin the whole sauce.

Put the saucepan on the stove, when the sauce boils, the heat must be reduced and cooked for 1 hour. It should be stirred from time to time with a wooden spatula.

During the cooking process, the sauce must be tasted and if you need to add more sugar or salt. After bringing it to taste, remove from heat and cool. From the specified amount of thorns, you should get 0.5 liters. sauce.

Tkemali from thorns at home for the winter

Is a Georgian sauce that is used to season meat, fish, rice, potatoes, pizza and many other dishes. V classic recipe plums of sour varieties are used, but they can be replaced with other sour fruits. V this recipe we will use the turn.

Read also: Pesto sauce - 8 homemade recipes

Necessary products:

• Tern - 3 kg.;
• water - 2 tbsp.;
• dill stems and umbrellas - 0.25 kg.;
• garlic - 5 cloves;
• cilantro greens - 0.30 kg.;
• mint greens - 0.25 kg.;
• red hot pepper - 1 pc .;
• salt and sugar to your taste.

Preparation:

To cook blackthorn tkemali at home, first you need to rinse the berries and put them in a saucepan with a thick bottom.

Pour water into a saucepan and place it on the stove. After boiling, reduce the heat and cook until the thorns are boiled.

Cool the berries a little, and then grind through a colander with small holes to free the thorns from the skins of berries and seeds.

We return the already homogeneous mass to the pan again and send it to the fire. While the thorny gruel is boiling, you need to rinse the hot pepper and chop it finely.

Important! Hot peppers should be cut only with gloves and do not touch the face after cutting. Seeds should be removed from such a pepper, and the tail should be cut off along with part of the pepper. You need to cut it lengthwise. By observing these rules, the pepper will not be as hot.

Tie the dill in a bunch and, together with hot pepper, toss to the thorns in a saucepan. You also need to add salt and sugar, cook for 30 minutes.

Peel the garlic and mix with the remaining herbs with a hand blender. Pull the dill out, we won't need it anymore. And send chopped herbs with garlic to the pan. Cook for another 15 minutes, stirring occasionally.

Cool the sauce and pour into pre-sterilized jars. Cover with lids that have been boiled out in advance, and roll up using a canning key.

Read also: Balsamic Sauce - 9 Homemade Recipes

Place the jars with the lids down and wrap with something warm. After cooling completely, move to a more suitable storage location during winter.

Spicy sauce "Adjika" from thorns

This recipe is for those who are tired of the classic tomato adjika. The sauce has an unusually pleasant aroma and piquant taste that will please any gourmet.

Necessary products:

• Tern - 1 kg;
• garlic - 2 voices;
• dill greens - 0.05 kg.;
• coriander - 1 tsp;
• salt and black pepper to your taste.

Preparation:

Rinse the thorns and transfer to a saucepan. Pour in water and cook until boiling, then simmer for another 15 minutes over low heat.

Interesting to know! The thorn tree can grow in the mountains, and in the desert, and in the taiga.

Calorie content: Not specified
Cooking time: Not specified

Last year, I went to Georgia before my friend Olga. We have been friends since school days, but two years ago, she married a Georgian and left with him. And a year later, as I said above, she invited me to visit. During this week that I spent with her, we visited a couple of restaurants, and I tried a lot meat dishes. Georgian cuisine I liked it, and I also really liked one sauce they serve with meat. Upon returning home, I contacted Olga and asked to find out for me his classic recipe for the winter. Blackthorn tkemali - has become the most popular sauce in our family. I tried to experiment with its preparation, and instead of thorns I used plums, but I was not happy with the result. Therefore, I left everything as it is, the only thing, I reduced the amount of pepper a little, because it was too hot. Be sure to try the sauce for the meat.



Required products:

- 250 grams of blackthorn,
- 1 hot pepper,
- 1 clove of garlic,
- ½ teaspoon of salt
- ¼ a teaspoon of sugar,
- 100 milliliters of water.

Many when cooking of this sauce add various greens, ranging from mint to cilantro or dill. Due to the fact that no one in our family likes this greenery, I did not add it.

Recipe with photo step by step:

So, first of all, place the turn in the ladle.




Pour water into it.




Boil the thorns until tender.




Then select all the bones.






Squeeze the garlic to the pulp of the thorn, which must be peeled beforehand.




Then add salt, sugar and hot pepper chunks.




Plug in a blender and mash the listed products with it.




Pour the mixture back into the ladle and boil

Wild plum sauce - business card Georgia. But what if wild tkemali plums grow only in Georgia? Learn to cook delicious sauces from cherry plum and other available berries.

Plum tkemali: a classic Georgian recipe for the winter. Tkemali from green cherry plum: a recipe for the winter

There are many recipes for tkemali wild plum sauce, since every Georgian housewife has her own recipe, tested by more than one generation.

In this part of the article, a basic recipe for a sauce for the winter is presented.

Ingredients:

• wild tkemali plums - 1 kg,
• garlic - 50 g
• fresh greens (cilantro - 1/3, ombalo - 1/3, anise - 1/3) - 30-50 g,
• dry cilantro seeds - coriander (peas) - 1 tsp,
• dry hot pepper - 1 pod,
• salt - 10-14 g (2 tsp),
• water - 1.5 l.

Preparation:

1. Place the plums in a saucepan and cover with water. Do not salt! Bring to a boil. Leave to simmer over low heat. The approximate cooking time is 15-20 minutes from the moment of boiling.
2. Separately blend the garlic cloves, herbs, dry seasonings, and salt.
3. Mix berry puree and spices. Add some berry broth if necessary. The consistency of the sauce should resemble liquid sour cream.
4. In 5 min. before the end of cooking, set aside 1 tbsp on a plate. l. sauce and let cool. Taste the cooled sauce to see how it tastes. If necessary, add salt and spices to the main berry mass.

Recipe Notes:

1. Tkemali plums can be either unripe (greenish) or ripe.
2. Ombalo is a wild-growing marsh mint. The use of spices in the sauce prevents the fermentation process. You can replace with regular mint (be careful, this herb has a rather pungent aroma that not everyone likes). Lemon balm can be an alternative to mint.
3. Be careful: for canning, use the usual salt(not iodized).
4. The recipe specifies a basic set of spices, which can be adjusted to suit your taste.
5. Classic tkemali refers to spicy sauces with a pronounced sour taste... If the sauce seems too sour for you, add a little granulated sugar... If you are using ripe berries with low acidity, add a little apple cider or wine vinegar to the sauce.
6. The remaining plum broth can be used to make compote.

Tkemali with basil for the winter: a recipe

To prepare tkemali with basil, replace cilantro, ombalo, anise (see the basic recipe at the beginning of the article) with basil greens (30-50 g). If you are using green berries, add accordingly to the sauce green basil... For red berries, choose a red spice. By the way, red / purple basil is preferred in the Caucasus.

Cherry plum is quite capable of replacing the tkemali plum in the basic recipe. And if you want something new, try this recipe based on the famous Georgian sauce.

Ingredients:

• red cherry plum - 1 kg,
• tomato paste - 175 g,
• granulated sugar - 70 g,
• salt - 10-14 g (2 tsp),
• garlic - 50-70 g;
• dry hot pepper - 1 pod;
• water - 1.5 l.

Preparation:

1. Let the berries cool slightly. Drain the plum broth into a separate container. Do not pour out the liquid!
2. Remove the berry pits. Rub the berry mass through a sieve or blend.
3. Separately blend the garlic cloves with salt and coriander.
4. Mix berry puree, tomato paste, sugar and garlic mixture. Add some berry broth if necessary. The consistency of the sauce should resemble liquid sour cream.
5. While stirring constantly, bring the mixture to a boil and simmer for 15-20 minutes.
6. Put the prepared sauce in sterile cylinders and roll up.

Recipe Notes:

1. There should be a lot of water: the berries should be completely covered with liquid!
2. The boiling process is accompanied by abundant foaming. Do not leave the pan unattended.
3. The plums are ready when the flesh comes off easily from the skin and pits.
4. Do not replace tomato paste with juice: the sauce will be too runny.
5. Coriander can be substituted with a hop-suneli mixture.

Tkemali with tomato paste: a recipe for the winter

The recipe for tkemali with tomato paste is posted under the heading Tkemali from red cherry plum: a recipe for the winter(see previous recipe). Cherry plum can be replaced with plums, fell apples, gooseberries, green grapes or any other sour berries.

How to cook yellow cherry plum tkemali for the winter?

Ingredients:

• yellow cherry plum - 1 kg,
• granulated sugar - 100 g,
• salt - 10-14 g (2 tsp),
• fresh herbs (1/3 - parsley, 1/3 - dill, 1/3 - cilantro) - 50 g,
• garlic - 20 g
• hot pepper (flakes) - 2-3 g,
• water - 1.5 l.

Preparation:

1. Place the plums in a saucepan and cover with water. Do not salt! Bring to a boil. Leave to simmer over low heat. The approximate cooking time is 5-10 minutes from the moment of boiling.
2. Let the berries cool slightly. Drain the plum broth into a separate container. Do not pour out the liquid!
3. Remove the berry pits. Rub the berry mass through a sieve or blend.
4. Mix berry puree, sugar, cereal hot pepper and a garlic mass. Add some berry broth if necessary. The consistency of the sauce should resemble liquid sour cream.
5. While stirring constantly, bring the mixture to a boil and simmer for 15-20 minutes.
6. Put the prepared sauce in sterile cylinders and roll up.

Recipe Notes:

1. Cilantro can be replaced with basil greens.

Apricot tkemali: a recipe for the winter

Tkemali from apricot is prepared using the same technology as tkemali from yellow cherry plum(see previous recipe). With one caveat, if you are using ripe sweet berries, you may not need sugar.

Gooseberry tkemali: a recipe for the winter

Ingredients:

• gooseberries - 1 kg,
• garlic - 50-70 g,
• fresh herbs (1/4 - parsley, 1/4 - dill, 1/4 - cilantro, 1/4 - basil) - 70 g,
• wine / apple cider vinegar - 60 ml,
• granulated sugar - 100 g,
• spicy mixture of hops-suneli - 20-30 g,
• ground black pepper - to taste,
• salt - 10-14 g (2 tsp),
• water - 0.5 l.

Preparation:

1. Peel the gooseberries from the tails and stalks.
2. Put the berries in a saucepan and cover with water. Do not salt! Bring to a boil. Leave to simmer over low heat. The approximate cooking time is 5 minutes from the moment of boiling.
3. Separately blend the garlic cloves with salt and herbs.
4. Mix berry puree, sugar, garlic mass. Add some berry broth if necessary. The consistency of the sauce should resemble liquid sour cream.
5. While stirring constantly, bring the mixture to a boil and simmer for 10 minutes. Pour in vinegar, mix thoroughly.
6. Put the prepared sauce in sterile cylinders and roll up.

Recipe Notes:

1. The berries for the sauce should be slightly unripe and firm.

Tkemali: a recipe for plums with hops-suneli for the winter

If you replace the gooseberries with plums (see the previous recipe), you get spicy sauce from plums with hops-suneli.

Ingredients:

• apples - 1-1.5 kg,
• garlic - 30 g
• bulgarian pepper - 50 g,
• fresh cilantro - 30 g,
• fresh basil greens - 30 g,
• granulated sugar - 50-70 g,
• salt - 10-14 g (2 tsp),
• water - 0.5 l.

Preparation:

1. Cut the apples into four parts and free them from the seed pods, put in a saucepan. Add peeled peppers to the apples. Pour the contents of the pan with water. Do not salt! Bring to a boil. Leave to simmer over low heat. The approximate cooking time is 5-10 minutes from the moment of boiling.
2. Let the apples cool slightly. Drain the broth into a separate container. Do not pour out the liquid!
3. Rub the mass through a sieve.
4. Separately blend the garlic cloves with salt and herbs.
5. Mix mashed potatoes, sugar, garlic mass. Add a little broth if necessary. The consistency of the sauce should resemble liquid sour cream.
6. While stirring constantly, bring the mixture to a boil and simmer for 10-15 minutes.
7. Put the prepared sauce in sterile cylinders and roll up.

Recipe Notes:

1. The apples must be unripe with white seeds. Perfect option- the so-called falling apples.
2. In total, you should get 0.6 L of applesauce.
3. The apples are ready when the flesh comes off the skin easily.

Ingredients:

• sloe berries - 1 kg,
• garlic - 50 g
• fresh cilantro - 30 g,
• fresh mint greens - 30 g,
• salt - 10-14 g (2 tsp),
• hot pepper - to taste,
• dry cilantro seeds - coriander (peas) - 10 g,
• water - 0.8-1 l.

The steps for preparing the sauce are similar to the basic recipe (see the beginning of the article).

Recipe Notes:

1. The berries are ready when the flesh comes off easily from the skin and seeds.
2. When starting to purée, remove the seeds and only then rub the mass through a sieve.
3. Adding a small amount berry puree in the process of chopping garlic and herbs, it greatly facilitates and speeds up the work of the blender.

Tkemali from dogwood for the winter: a recipe

Tkemali from dogwood is prepared using the same technology as tkemali from thorns... See the recipe above.

Red currant tkemali: a recipe for the winter

Ingredients:

• red currant berries - 2 kg,
• granulated sugar - 180 g,
• salt - 10-14 g,
• dried dill greens (finely ground) - 10 g,
• hot pepper (ground) - 5-7 g,
• coriander (ground) - 7-10 g,
• garlic - 30 g
• water - 200 ml.

Preparation:

1. Put the berries in a saucepan and cover with water. Do not salt! Bring to a boil. Leave to simmer over low heat. The approximate cooking time is 10-20 minutes from the moment of boiling.
2. Let the berries cool slightly. Drain the broth into a separate container. Do not pour out the liquid!
3. Rub the berry mass through a sieve.
4. Stirring constantly, bring the puree to a boil and simmer over low heat until thick sour cream... The approximate evaporation time is 45-60 minutes.
5. Add sugar, salt, spices and garlic, crushed in a press, to the puree. Stir and simmer for 5-10 minutes.
6. Put the prepared sauce in sterile cylinders and roll up.

Recipe Notes:

1. Yield - 0.5 liters of sauce.

Tkemali from prunes: a recipe for the winter

In this part of the review, you will get acquainted with the technology of making sauce from dried prunes... If you want a recipe for plum sauce, go to the beginning of the article and check out basic recipe tkemali.

Ingredients:

• pitted prunes,
• garlic - 30 g
• salt - 10 g
• spicy mixture of hops-suneli - 1 tsp,
• water - 500 ml.

Preparation:

1. Put the washed prunes in a saucepan and cover with water. Do not salt! Bring to a boil. Leave to simmer over low heat. The approximate cooking time is 5 minutes from the moment of boiling.
2. Let the berries cool slightly. Broth - 3/4 of the total volume - drain into a separate container.
3. Problend the prunes and the remaining broth. Rub the puree through a sieve. If the consistency is too thick, add a little more broth. Perfect sauce in terms of density, it should resemble thick sour cream.
4. Add salt to the puree, spicy mix and garlic crushed in a press. Stir, boil for 5-10 minutes.
5. Put the prepared sauce in sterile cylinders and roll up.

Recipe Notes:

1. Prunes should be dried, not smoked!
2. Output - 0.5 l.

Tkemali in a slow cooker: a recipe for the winter

In a multicooker, you can make any of the sauces listed in this review. Cooking technology is as follows:

1. Place the berries (fruits) for the sauce in the multicooker bowl, cover with water. Do not salt! Close the cover. Install the Extinguishing program. Time is 30 minutes.
2. Let the berries cool slightly. Drain the broth into a separate container. Do not pour out the liquid!
3. Rub the berry mass through a sieve.
4. Place the puree in a bowl, add spices and herbs (according to the selected recipe). Mix well. If the puree is too thick, add a little broth. Set the "Extinguishing" mode. Time is 40-60 minutes. Stir the sauce periodically!
5. A few minutes before the end of the regime, add vinegar (if necessary) to the sauce and mix thoroughly.
6. At the end of the program, put the sauce in sterile cylinders and roll up.

Recipe Notes:

1. Cooking time in the "Stew" mode (second stage) depends on the density of the berry puree.
2. Stir with a spatula / spoon to the bottom of the bowl to prevent the sauce from burning.

Tkemali with walnuts: a recipe for the winter

If you add 100 g of nuts to any of the above recipes during cooking, you get tkemali with a nutty flavor.

It is better to take walnuts from a new crop, with mild taste without bitterness. V authentic recipe the kernels are ground with a little salt until the nut oil is isolated. The oil is drained, and the pounded nut mass is added to the sauce along with the garlic.

There is also a recipe for the classic nut sauce, the preparation of which does not require heat treatment. However, the sauce keeps well in the refrigerator throughout the winter.

Ingredients:

• hot pepper (fresh) - 500 g,
• coriander (peas) - 1 tbsp l.,
• spicy mixture of hops-suneli - 2 tbsp. l.,
• greens (cilantro or parsley) - 400 g,
• cinnamon (powder) - ½ tsp,
• kernels walnuts- 100 g,
• garlic - 70-100 g,
• salt - 200 g.

Preparation:

1. Peel the seeds from the pepper. Wear gloves to avoid burns.
2. Chop the coriander.
3. Thoroughly blend pepper, garlic, herbs, nuts or pass through a meat grinder (3 times). Mix with spices and salt.
4. Transfer the sauce to a sterile, dry, hermetically sealed container.

Cherry tkemali: a recipe for the winter

Ingredients:

• cherry - 1 kg,
• granulated sugar - 200 g,
• salt - 10-14 g (2 tsp),
• garlic - 50-70 g;
• spicy mix Italian herbs or hops-suneli - 3 tbsp. l.,
• dry hot pepper - 1 pod (optional),
• wine or apple vinegar - 140 ml.

Preparation:

1. Place the seedless berries in a saucepan. Add sugar, salt, spice mixture, pepper (no seeds), garlic (pressed). Bring to a boil. Leave to simmer over low heat. The approximate cooking time is 10-20 minutes from the moment of boiling.
2. Problend the berry mass, and then rub through a sieve.
3. Stirring constantly, bring the puree to a boil and simmer over low heat until thick sour cream. Add vinegar 5 minutes before cooking and stir thoroughly.
4. Put the prepared sauce in sterile cylinders and roll up.

Tkemali sauce with tomatoes for the winter: a recipe

Ingredients:

• tomatoes - 1 kg,
• fresh hot pepper - 150 g,
• plums - 150 g
• garlic - 35 g
• salt - 15 g
• coriander (peas) - ½ tbsp. l.,
• vinegar (9%) - ½ tbsp. l.,
• water - 100 ml.

Preparation:

1. Cut the tomatoes, put in a saucepan and cover with water. Do not salt! Bring to a boil. Leave to simmer over low heat. The approximate cooking time is 10-20 minutes from the moment of boiling.
2. Let the tomatoes cool slightly and rub through a sieve.
3. Pitted plums, cloves of garlic, pepper without seeds, mince (3 times).
4. Connect tomato puree with a twisted spicy mass. Add salt, chopped coriander. Bring the mixture to a boil over low heat.
5. Pour vinegar into the boiled mixture, stir, remove from heat.
6. Put the prepared sauce in sterile cylinders and roll up.

The easiest tkemali recipe for the winter

The simplest tkemali recipe for the winter is presented in the video at the end of the article.

Video: Tkemali from plums for the winter. Delicious meat sauce

The well-known Tkemali sauce is famous for its unusual taste and aroma. Plum sauce goes well with hot meat and fish dishes... Thanks to the composition of the recipe, it reveals the taste of meat and fish and helps to better assimilate protein foods. How to make this wonderful sauce at home for the winter? We will get acquainted with several recipes for its preparation.

Tkemali's homeland is Georgia. There, local mistresses traditionally have it made from cherry plum and thorns... In our area, red, yellow and blue plums are used to make Tkemali sauce.

The astringency of the plum (a hybrid of plum and cherry plum) gives a peculiar taste to the sauce. The classic recipe consists of the essential ingredients - blackthorn, garlic and cilantro, and also adds different spices and herbs. They add flavor and unusual taste... The result is a spicy, rich sauce.

For cooking with purpose winter storage Tkemali must be sterilized. The taste of the sauce should turn out to be spicy-sour-sweet and in consistency it should be ideal. Its taste will pleasantly surprise the whole family and hot dishes of meat, fish and poultry, combined with it, will taste even better. To make Tkemali sauce, you must have main ingredient- turn. His harvest begins to ripen late summer or early autumn, depending on climatic conditions.

The classic recipe for Georgian Tkemali sauce

There are many recipes for this popular sauce. Often, during the cooking process, everyone adds something of their own. The classic recipe of Tkemali contains certain components, thanks to which he fell in love not only in the Caucasus, but also far beyond its borders. According to the recipe, you will need:

Prepared thorn fruits must be washed and put in a clean saucepan, filled with water according to the recipe. It is better to remove the stones from the thorns when the berries are slightly boiled. This feature will give the sloe sauce the consistency it needs.

When the mass with thorns begins to boil, you need to add bunches of dry grass to it so that it gives its aroma to the stubborn one. After that, they can be removed from the container and discarded.

Mass in a saucepan for 15 minutes should simmer... After that, it can be removed from the heat and left under tightly closed lid so that the aroma does not escape from the container. The berries should be infused in this state for 1 hour.

When they are practically cool, they can be rubbed through a sieve. The mashed mass is again put on a small fire and about 2 tablespoons of sugar and 1 teaspoon of salt are added. During the cooking process, try the sloe sauce and add salt and sugar to taste.

While the mass is boiling, it is necessary to grind the rest of the ingredients from the recipe. This is best done using a blender. Lovers are very hot sauce can leave the seeds in the chili. Those who do not love spicy dishes may remove them from the pod... The resulting mixture should be added to a pot of thorns and if the sauce is too thick, add a little water.

Usually when finished product infused, it turns out more saturated. If you plan to prepare the sauce for the winter, then you should boil it longer and then roll it up in jars. This sauce will pleasantly diversify home menu because it will fit perfectly to different dishes and ordinary lavash.

Quick Tkemali recipe

For fast food need Georgian sauce prepare the following foods:

• sloe - 2 kg;
• parsley, dill, cilantro - a total of 175 grams of herbs;
• 1 large head of garlic;
• salt and sugar;
• thyme - 45 gr.

At the very beginning, the plums should be put together with the thyme in a saucepan and simmer for 15 minutes over low heat, the fruits should languish. After the fruits are completely cooked, you need to remove the bones from them and rub the mass through a sieve. In this form, the mass is boiled again for 1 hour.

The greens and garlic are chopped and then the mixture is needed add to mashed plums and also add sugar and salt. Everything is thoroughly mixed and hot poured into clean jars and corked. Banks must be wrapped in warm clothes and left until they cool completely.

Tkemali recipe for the winter

The washed blackthorn fruits should be put in a saucepan and filled with water according to the recipe, simmer a little and remove the seeds. Boil for 10 minutes and grind with a sieve when the mass has cooled. Then they put it on the fire again and simmer it over the slowest fire.

Tomatoes prepared according to the recipe, herbs, garlic and hot peppers are crushed and then added to the thorns. Honey should also be sent there, as well as sugar, vinegar and salt. The whole mass should boil for several minutes and the finished product is poured into clean and dry jars. After that, the jars are covered with a warm blanket or blanket and so they stand until they cool completely.